Caterers can add an exotic, new dimension to their festive menu, courtesy of Tilda Arborio rice, by serving up a traditional taste of Italy that is ideal for a range of Christmas occasions.
Arancini – which is a stuffed risotto ball, rolled in breadcrumbs and baked or deep-fried – is a key part of festive celebrations in southern Italy and is traditionally served up on Christmas Eve during the 'Feast of Seven Fishes'.
Mark Lyddy, Head of Foodservice for Tilda, says: "Arancini, which means little oranges, is a style of food made for celebratory periods when people get together for social occasions – so is absolutely ideal for Christmas. "Italians have enjoyed it at Christmas for many years and some chefs in Britain, particularly those who hail from southern Italy, are also aware of the appeal of Arancini and feature it on their menus.
"Perhaps it is now time for more caterers to consider adding Arancini to their festive offering as something a bit different that will make an impact with diners who are always keen to try something new and innovative.
"These delicious rice balls, which can be made using Tilda Arborio rice, are a real treat for diners and provide numerous benefits for caterers.
"They are easy to prepare and serve up, plus they look delicious which is really important at times such as Christmas. They are extremely versatile because they can be featured on the menu as a starter or main and also work as canapés or included as a buffet item. Arancini can be stuffed with a selection of different ingredients ranging from mushrooms, cheese, meat Bolognese and fish. The possibilities are simply endless and that is why they have so much culinary potential.
"They are suitable for both meat eaters and vegetarians alike, which is a great bonus for caterers because it makes life easier for them at times such as Christmas when they are under pressure to serve up good, quality food for the masses.
"Ultimately, this highlights the beauty of rice and the fact that it is so versatile and can be used across a wide range of recipe ideas that will go down well with consumers, not just at Christmas – but all year-round as well."
As we all know, Italian's are perfectionists, so to cook up the best, authentic Arancini caterers should invest in Tilda Arborio rice, which is the most prized rice from the valleys of the River Po in northern Italy and the finest of the Superfino Risotto rice types.
Risotto is the base for Arancini, which originated in Siciliy, and is thought to have been created many years ago when somebody cooked up leftover risotto and discovered just how good it tasted!
Recipe for Deep Fried Saffron Arancini with Tomato and Thyme Sauce – serves 4
Courtesy of Andrea Messini, who runs Le Gemme di Artemisia restaurant in northern Italy
Ingredients:
- 250g Tilda Arborio Rice
- ½ ltr vegetable stock (for a richer taste, use chicken stock)
- 15g Saffron strands
- 50g Parmesan cheese
- 50g Butter
- 1tbsp Extra Virgin Olive Oil
- Taleggio or other soft cheese alternative
Method:
Preparation of Risotto:
- Gently toast the rice with Extra Virgin Olive Oil in a saucepan
- Mix in the vegetable stock – ratio: 1 cup rice to 2 cups stock
- Cover the pot and simmer for 13 mins
- When ready, remove from the heat and mix in the Saffron, parmesan cheese and butter. Stir quickly!
- Once the risotto has cooled completely, make balls - the size of a small orange - filling each ball with a piece of taleggio or preferred soft cheese
- Dip Cover in breadcrumbs, then deep fry until the crumbs are golden brown.
- Serve with a simple tomato and thyme sauce. |
